Root Vegetable Mash (Carrots, Turnips, Parsnips)

This fall and winter farm recipe was passed down from my Granny. It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

2 cups carrots, peeled and cubed
3 cups turnips, peeled and cubed
2 cups parsnips, peeled and cubed
1 medium onion, cut into wedges
2 Tbsp. butter
2 Tbsp. heavy cream
¼ tsp. ground nutmeg
1 pinch cayenne pepper
½ tsp. sea salt
⅛ tsp. black pepper, freshly cracked

In a Dutch oven combine parsnips, turnips, carrots and onion. Add enough water to cover. Bring to boiling; reduce heat.

Cover and simmer for 25-30 minutes or until vegetables are tender. Drain well. Return vegetables to the hot pan. Mash vegetables with a potato masher while adding the butter, cream, salt and pepper.

Vegetables should still have plenty of texture and not be completely smooth. Serve right away.

Nutritional Information:
Calories 354, Total Fat 23g, Saturated Fat 14g, Cholesterol 68mg, Sodium 201mg, Total Carbohydrate 36g, Dietary Fiber 10g, Total Sugars 12g, Protein 3g, Vitamin C 38mg, Calcium 104mg, Iron 1mg, Potassium 858mg